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A close up of a blue and white striped bowl full of easy egg fried cous cous.
4.75 from 12 votes

Easy egg fried cous cous with vegetables {Vegetarian}

Egg fried cous cous is an easy twist on special fried rice. It makes delicious and quick easy midweek dinner, which is perfect for using up leftover cous cous as well as sad vegetables from the bottom of the fridge. No leftovers? Recipe contains a foolproof way to make perfect cous cous every time.
Servings: 2 people
Prep Time5 mins
Cook Time10 mins
Total Time15 mins


  • 1 cup cous cous - (cooked)
  • 1.25 cups vegetable stock
  • Glug olive oil
  • 2 small carrots - grated
  • chunk butternut squash - grated
  • 0.5 cup frozen peas
  • 2 eggs – beaten
  • Soy sauce & chilli flake to taste


  • Add the hot stock to the cous cous and stir well.  Leave to absorb
  • Heat the oil in a frying pan, add the grated vegetables, and fry for a minute or so.
    Add the cous cous and cook for another minute. Make a “well” in the middle of the pan and pour the egg in. Stir well, cook until egg has set and is thinly coating the grains of cous cous.
  • Serve immediately and season to taste.


  • Variations: Use any vegetables that you have. Grated courgettes, parsnips, finely chopped peppers, mushrooms, sweetcorn would all work well – depending on your taste and preference.
Nutritional Information
  • This recipe is 9 Weight Watchers Smart Points per portion.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 303kcal | Carbohydrates: 27g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 86mg | Potassium: 335mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7265IU | Vitamin C: 16.7mg | Calcium: 57mg | Iron: 1.6mg